Lime Tart Recipe

Lime Tart Recipe

For a change of pace from rich holiday desserts, try this light and cool pie. When I'm short on time, I used a prepared graham cracker crust with equally good results. —Jane Dyrhaug, Andover, Minnesota

Directions

Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack.

In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust.

In a small bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve.Yield: 6-8 servings.

Originally published as Lime Tart in Taste of Home's Holiday & Celebrations Cookbook
Annual 2002, p72

Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack.

In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust.

In a small bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve.Yield: 6-8 servings.

Originally published as Lime Tart in Taste of Home's Holiday & Celebrations Cookbook
Annual 2002, p72